Seafood & Chinese Celery Salad

Preparation info
    • Difficulty


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By Neil Perry

Published 2008

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This classic little Thai salad can be put together with any seafood you like. I love the celery in it as it works both texturally and taste-wise. Chinese celery is much milder than normal celery and you should make sure you use the leaves. I chop the celery on the diagonal, as it makes it all a bit prettier on the plate.


  • 12 large black mussels
  • 24 clams (vongole)
  • 6 freshly shucked oysters


Steam the mussels and clams separately in about 5 mm (¼ inch) water until they just open. Strain the liquid and leave to cool. Discard any mussels that remain stubbornly closed. Remove the